Can't eat peanut butter? You're in luck. Hate it? You win, too

For decades, the PB&J had a stranglehold on kids' lunches. If you were born before 1980, at one point or another, you have taken a slightly smushed peanut butter and jelly sandwich from a lunchbox or brown paper bag and gone to town on it. But things have changed. The rise of peanut allergies has made people a little skittish on the classic sando, especially in public spaces (like cafeterias). Fear not. There are plenty of nut butters out there for those with peanut issues. And while you could just replace your Skippy with, say, cashew butter and keep the jelly, why not explore more creative ways to get your--or your kid's--nut butter fix? We did. --Scott DeSimon

PREPARATIONIn a small mixing bowl, whip together cashew butter, soy sauce and lime juice. Spread cashew butter mixture evenly on one side of baguette or brioche roll. Top with chicken breast and fresh mint and cilantro. Serve with carrots.

Preheat oven to 425 degrees. On a roasting pan, toss carrots with olive oil, cumin, lime juice and salt. Roast for 20-25 minutes until desired tenderness. Once cooled, cut carrots in half lengthwise and then into 2" pieces. On a work surface, spread sunflower butter one slice of sunflower oat bread and goat cheese on remaining slice. Top with roasted carrots and avocado slices. Cut sandwich into triangles or use a cookie cutter of choice to cut into kid-friendly shapes.

PREPARATIONCook sweet potato in a saucepan of boiling salted water until just tender, about 15 minutes. Allow to cool. Can be done day prior. Cut sweet potato into thick rounds. Brush with canola and sesame oil and season with salt and freshly cracked pepper. Grill sweet potatoes on a grill pan over medium-high heat until grill marks appear, about 3 minutes on each side. Set aside to cool.

Place wholegrain wrap on a work surface. Spread soy nut butter evenly on wrap. Place sweet potatoes in the center of the wrap and top with cilantro. Fold in sides of the wrap and then roll up like a burrito. Cut in half and serve with edamame sprinkled lightly with sea salt.

Roast Turkey and Apple Sandwiches with Pecan Butter

PREPARATIONPlace bread on a work surface. Spread pecan butter on one slice of bread, honey mustard on the other. Top one slice with apples and turkey and cover with remaining piece of bread. Cut in half to serve.

Roast Beef and Pear Panini with Havarti and Walnut Butter

PREPARATIONPlace bread on a work surface. Spread walnut butter on one slice. Top with pear slices, roast beef and Havarti cheese. *If desired, use a sandwich maker, Panini press or grill pan and cook until cheese is lightly melted, about 3 to 4 minutes on each side.